This recipe may look fairly long, but not to worry: It makes an entire meal in one dish! Step 1: Cook Pasta 8 oz. whole grain brown rice pad thai (or fettuccini) noodles (Tinkyada is a good brand) ½ tsp. sea salt Cook and drain pasta according to package instructions, return to pot and cover … Read more
This soup calls for cooking the cucumbers, which may seem odd, but once cooked they blend nicely for a velvety smooth soup. Also, if you have trouble eating raw cucumbers you may be able to enjoy them if they are cooked first. Can be served at room temperature or chilled. Serves: 4 (as a main … Read more
It’s the Season! Discover the Savory Side of Rhubarb Eating with the seasons automatically delivers wonderful diet diversity. Case in point: Rhubarb! Rhubarb is actually a vegetable even though it’s mostly used in desserts, probably because we yearn to pair its tart flavor with something sweet. But the tartness of rhubarb, in small amounts, actually … Read more
Stir Fry Meal Idea: Thank Goodness for the Pantry Uh oh. Last week my fridge was barren and I couldn’t get to the store for a couple days. Fortunately I had a couple peppers left in the refrigerator–and a good pantry! So I had the makings for a quick stir-fry: Fresh Ingredients: ** Red and … Read more
What do good cooks do that struggling cooks don’t? Ever wonder why some people are able to make healthy and tasty meals no sweat? Here’s one reason: They use the same recipes over and over! Does that sound crazy? Terribly boring? It’s actually not crazy or boring at all, because good cooks don’t use the … Read more
Even though spring days are longer, the weather can be just as raw and cold as winter–which is why the bright flavor of fresh dill is so perfect for this time of year. A couple weeks ago, I made a soup recipe my daughter gave me. It was basically a chicken soup with spinach and … Read more
The blustery, chilly days of March have me thinking about hearty potato dishes, especially this “fusion style” potato soup. I was skeptical of it at first, since it included Indian spices (coriander and turmeric) along with western herbs (rosemary and thyme,) and then Asian-y coconut milk. Could that much fusion really work? It did for … Read more
I got some panicked responses after a newsletter that included crackers on the list of processed foods that aren’t such good friends on the health journey. As one reader emailed: “Crackers are bad? Say it ain’t so Mary! I’m such a cracker scooper!” Indeed, what could be wrong with crackers? They’re not filled with sugar … Read more
Ever wind up with random bits of leftovers in the fridge? They can be a headache because you don’t want them to go to waste, but they can also be a source of unexpected inspiration. This happened last week with some leftover canned tomatoes. I was making plain roasted cauliflower, which I can happily eat … Read more
I get a farm share that always features a lot of beets. They are delicious of course, but I’ve been scratching my head for some new uses. My latest idea: a twist on tuna salad. Amounts are approximate; adjust for your tastes. Serves 1 1/2 cup roasted beet matchsticks 3/4 cup sliced celery 1/2 cup … Read more